Abstract
This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside) and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1). “Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries. Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC) test.
Highlights
Winemaking and wine consumption are becoming more popular as they are known to provide health beneficial products that are high in antioxidants [1,2,3]
The Korean traditional wine processing method, which typically employs wild microorganisms for fermentation, may provide different types and levels of health related compounds compared to common grape wine production methods
Blackberry phenolic composition has been shown to vary on the basis of growing temperature, growing season, geographic location, maturity at harvest, environmental stress, soil type, UV light exposure, hydrophobicity of compounds, genetics, extraction/processing methods, and processing storage conditions [3, 8,9,10,11,12,13,14,15]
Summary
Winemaking and wine consumption are becoming more popular as they are known to provide health beneficial products that are high in antioxidants [1,2,3]. The Korean traditional wine processing method, which typically employs wild microorganisms for fermentation, may provide different types and levels of health related compounds compared to common grape wine production methods. Little research has been done on “Natchez” and “Triple Crown” blackberries, cultivars that are suitable for growing in the Midwest section of the United States. The suitability of these blackberries for winemaking of phenolic compounds of wines made from these berries has not previously been studied. The objectives of this study were to evaluate the winemaking potential of “Natchez” and “Triple Crown” blackberries grown in Oklahoma as well as to examine the chemical properties of phenolic compounds of blackberry wines made using variations on traditional Korean winemaking techniques. The chemical properties of the berries and wines were evaluated by quantifying their total phenolic concentration, anthocyanin concentration, and antioxidant capacity
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